Spicy egg cream

Eastern are over and like every year many eggs were not eaten. The question we ask ourselves is: what to do with them? In the previous years, I have given you a few ideas what you can do with the remaining eggs. You can choose between: stuffed eggs, egg salad or spicy egg cream - the recipe I post today. Very easy and very fast.

For 4 persons you need:

2 eggs

2 medium pickled cucumbers

2 anchovies (pickled in salt)

1 tbsp capers

1 small red onion

1 tsp mustard

125 g quark

tbsp sour cream

salt

pepper

sweet paprika powder

chives

This is how you proceed:

Peel onion and chop very small. Cut pickles also as small as possible. Rinse anchovies in cold water and dice. Peel the eggs, cut in half and remove yolks.

Finely dice egg white. Mash yolks with a fork and stir mustard in until smooth. Add quark and sour cream and stir. Fold in egg white, pickles, anchovy, capers and onions. Season with salt, pepper and paprika.

Wash and dry chives, cut into rolls and sprinkle over the cream.

What are you usually doing with the remaining eggs?